Canning Green Tomato Salsa Verde
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Additional Time
15 mins
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Total Time
55 mins
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Servings
4 -5 jars
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Calories
129 kcal
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Course
Condiments
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Cuisine
Mexican
Canning Green Tomato Salsa Verde
Description
This green tomato salsa verde starts by finely chopping seeded red and green chilies, green tomatoes, onions, and garlic, then combining these with fresh lime juice and chopped cilantro including stems. The seasoning includes ground cumin, coriander, dried oregano, salt, and black pepper to add warmth and depth.
The mixture is simmered briefly to soften the ingredients and develop flavor integration while retaining some texture. The salsa can be left chunky or given a quick blend depending on preference. It's designed for canning, requiring sterilized jars and appropriate food safety measures.
This versatile salsa has a fresh yet smoky profile from the spices and lime acidity, making it suitable as a condiment or topping for Mexican dishes or grilled foods. Spice levels can be adjusted by changing the amount or type of chilies used, with handling caution advised for hot varieties by wearing gloves.
Ingredients
- 4-5 red chili Note
- 4-5 green chili Note
- 2 lbs tomato chopped, about 5 cups/ 1 kg, green
- 2 onion about 150 g/ 5.3 oz
- 3 garlic cloves
- handful cilantro stems included
- 3 lime
- 1 ½ teaspoons cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon oregano dried
- ¾ teaspoon salt more or less to taste, fine sea salt
- 1 teaspoon black pepper ground
Instructions
Make green tomato salsa:
- Chop chilies: Remove the seeds from the chilies and chop them very finely. It is preferable to use disposable gloves when you do that. The chilies can be chopped in a small food processor as well.4-5 red and green chilies
- Chop the green tomatoes and finely chop the onions and the garlic cloves. Juice the limes. Chop the cilantro and its stems.2 lbs green tomatoes/ 1 kg + 2 onions + 3 garlic cloves + handful cilantro + 3 limes
- Simmer salsa: Place the chilies, green tomatoes, onions, garlic, lime juice, cilantro, cumin, coriander, salt, and pepper in a large saucepan. Bring to a boil, lower the heat, and simmer for 10 minutes.1 ½ teaspoons ground cumin + 1 teaspoon ground coriander + 1 teaspoon dried oregano + ¾ teaspoon fine sea salt + 1 teaspoon ground black pepper
- In the meantime, sterilize the jars. See the blog post for more instructions on sterilizing jars.
- Blend salsa: You can leave the salsa verde chunky as it is or you can blend it shortly with an immersion blender; a few pulses should be enough.
- Transfer to jars: Pour the salsa verde into the jars. Close the jars.
Canning green tomato salsa:
- Can green tomato salsa in a canner according to the canner's instructions.
- Can without a canner: Alternatively, can the salsa in a pot. Place a folded kitchen towel (textile) in a large pot. Put the jars in the pot. Pour hot water into the pan to immerse the jars. Bring to a boil. Lower the heat and boil gently for 10 minutes. Remove from water and let cool on a kitchen towel.
Notes
- Use disposable gloves when handling hot chilies to avoid irritation.
- Adjust the amount of red and green chilies according to desired heat level for the salsa.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-5 jars
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Serving | 1jar | |
| Calories | 129kcal | 6% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 444mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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